What is the back of house?

BOH stands for back of house, which is the behind-the-scenes operational area, staff, and systems in the hospitality and restaurant industry that are not visible to the general public. It is the driving force behind operational efficiency.

To boost productivity and overall performance, a restaurant might enhance its BOH processes. By concentrating on your BOH, you may, for instance, enhance inventory management, expedite kitchen procedures, train employees, and put scheduling mechanisms in place. Additionally, it can speed up meal preparation and lower labor expenses.

Why Does Back of House Matter?

The back-of-house staff, who sometimes go unseen by visitors, keep things working smoothly in the background. Because they operate in offices far from the guest rooms or areas when they're not there, they hardly ever engage with visitors.

Usually, only employees are allowed in the back-of-house area. On occasion, though, public tours could be offered. It is where food is produced and kept, and it often features extra staff areas like a changing room and a break room.

Workers at the back of the house, such as cooks, dishwashers, and servers, are often invisible to the general public. Furthermore, the majority of kitchens have a strict structure in this sector, with each worker carrying out a certain task.